Recipe Exchange

Rice with Potato Crust and Saffron, Iran

  • 1 cup rice
  • 4 cups water
  • ¼ tsp saffron
  • ½ tsp warm water
  • 2 small potatoes
  • ¼ cup melted butter

Clean, wash, and soak rice for 30 minutes. Cook in a pan with 4 cups water. Boil on high heat for 5 minutes. Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.

Mix saffron and warm water; set aside. Peel potatoes and cut into thick round slices. Pour saffron in a pan, add 2 tsp melted butter and potatoes, and mix very well. Spread sliced potatoes in the bottom of the pan and spoon rice over them. Sprinkle with remaining butter. Cover pan with aluminum foil and leave on very low heat until done. Transfer rice to a platter so that sliced potatoes are on top of the rice.

Tohri Sigari